Rocket Obulato
Paper-thin potato-starch obulato sheets sandwiching fresh rocket and egg white, dried into an ultra-crispy garnish. Created by Ollie Schuiling, Restaurant Kasteel Heemstede*.
ā±ļø Prep: 15 minš³ Cook: 150 min
Nutritionper per 300 g portionāŗ
236
Calories
15g
Protein
23g
Carbs
11g
Fat
Ingredients
| 200 g | rocket |
| 1 bag | obulato sheets |
| 100 g | egg whites |
| as needed | olive oil |
| as needed | salt |
Instructions
- Grease a baking sheet with olive oil.
- Place the obulato sheets on the baking sheet.
- Mix together the beaten egg whites and salt.
- Spread the egg-white mixture onto the obulato sheets.
- Place the rocket on top of one obulato sheet and cover with another sheet.
- Dry in a drying oven at 60Ā°C for two to three hours.
Serving suggestions: As a crispy component in a variety of starters, as a snack with an aperitif, or in a composition with tomato, aubergine and lamb.